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About The Chef and the Slow Cooker

Hugh Acheson brings a chef’s mind to the slow cooker, with 100 recipes showing you how an appliance generally relegated to convenience cooking can open up many culinary doors.

Hugh celebrates America’s old countertop stalwart with fresh, convenient slow cooker recipes with a chef’s twist, dishes like brisket with soy, orange, ginger, and star anise, or pork shoulder braised in milk with fennel and raisins. But where it gets really fun is when Hugh shows what a slow cooker can really do, things like poaching and holding eggs at the perfect temperature for your brunch party, or for making easy duck confit, or for the simplest stocks and richest overnight ramen broth. There’s even a section of jams, preserves, and desserts, so your slow cooker can be your BFF in the kitchen morning, noon, and night.

About The Chef and the Slow Cooker

Hugh Acheson brings a chef’s mind to the slow cooker, with 100 recipes showing you how an appliance generally relegated to convenience cooking can open up many culinary doors.

Hugh celebrates America’s old countertop stalwart with fresh, convenient slow cooker recipes with a chef’s twist, dishes like brisket with soy, orange, ginger, and star anise, or pork shoulder braised in milk with fennel and raisins. But where it gets really fun is when Hugh shows what a slow cooker can really do, things like poaching and holding eggs at the perfect temperature for your brunch party, or for making easy duck confit, or for the simplest stocks and richest overnight ramen broth. There’s even a section of jams, preserves, and desserts, so your slow cooker can be your BFF in the kitchen morning, noon, and night.

About Hugh Acheson

HUGH ACHESON is the chef/partner of the restuarants Five & Ten, The National, and Empire State South, named restaurant of the year by Atlanta magazine. He is winner of two 2011 James Beard Awards for Best Chef Southeast and Best… More about Hugh Acheson

About Hugh Acheson

HUGH ACHESON is the chef/partner of the restuarants Five & Ten, The National, and Empire State South, named restaurant of the year by Atlanta magazine. He is winner of two 2011 James Beard Awards for Best Chef Southeast and Best… More about Hugh Acheson

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Praise

“[Acheson] makes a case for the tried-and-true Crock-Pot in The Chef and the Slow Cooker. Find rich bone broths and plenty of Southern-accented braises–plus Acheson’s fun sketches.”–Food & Wine

“Halibut poached in sherry-pimenton broth? Yes, that can be made in a slow cooker. Chef and “Top Chef” judge Hugh Acheson shows us how to use the 1970s’ favorite convenience device to turn out low-maintenance meals that will please today’s snobbiest food snobs. Think duck and andouille gumbo, osso buco with lavender-citrus gremolata, bo ssam — even jam.”–The Boston Globe

“Hugh Acheson, the natty chef/owner at Georgia’s Five & Ten, the National, Cinco y Diez, and Empire State South, puts spark, soul, and smarts into your Crock-Pot routine with The Chef and the Slow Cooker without overcomplicating things.”–Esquire.com

“Acheson presents some fresh twists on traditional slow cooker dishes (think braised pork shoulder with fennel and raisins), but where it really stands out from the pack is in showing home cooks how to use the appliances in unexpected ways, from making duck confit and ramen broth to poaching eggs and making preserves. “–Eater

“[Acheson’s] new slow cooker cookbook features plenty of just-fancy-enough recipes like Pot Roast with Charred Onion and Chickpea Salad, along with plenty of cheffy insight into the potential of the humble slow cooker.”–Epicurious

“Cheffed-up recipes for any time of day.”–Tasting Table

“If you’re still using your slow cooker only for retro favorites like chili and beef stew, Chef Acheson is here to rock your world. The master of Atlanta fine dining uses his culinary pedigree to totally rethink the old kitchen workhorse, without sacrificing any of the convenience.”–PureWow

“Acheson pushes Crock-Pot cookery to new heights, capitalizing on a reliable ‘shortcut that doesn’t sacrifice quality or taste’ for convenience.”–Publishers Weekly